Instant Pot Cold Start Yogurt (No Boil Method)
User Reviews
5
-
Additional Time
8 hrs 30 mins
-
Total Time
10 mins
-
Servings
2 L
-
Calories
122 kcal
-
Course
Breakfast
-
Cuisine
International
Instant Pot Cold Start Yogurt (No Boil Method)
Description
Instant Pot Cold Start Yogurt (No Boil Method) relies on combining whole milk with a spoonful of yogurt containing live cultures in the Instant Pot’s inner pot. The equipment can optionally be sterilized by pressure cooking water with the utensils inside before beginning. The mixture is incubated using the Instant Pot’s yogurt function for 8 1/2 to 12 1/2 hours, allowing the bacteria to ferment the milk and create yogurt.
This no-boil method skips heating the milk first, relying on the Instant Pot’s incubation temperature to support the culture growth and set the yogurt. The process uses ultrafiltered milk but can be adapted to whole milk. The yogurt develops firmness and tang over the incubation time.
The simple ingredients and hands-off method make this accessible for home cooks wanting fresh yogurt without the step of heating milk. The method requires time and correct incubation conditions but minimal active effort.
,
Ingredients
- 2 litres (½ gallon) whole milk Fairlife ultra-filtered brand
- 2 tablespoons (32g) yogurt with active bacterial cultures
Instructions
- Optional Preparation – Sterilize Equipment: Place 2 cups cold water + trivet in Instant Pot. Place all yogurt making equipment - silicone spatula or whisk (no plastic/wooden handles), Pyrex glass measuring cup, and measuring spoon in Instant Pot. Close the lid and move the Venting Knob to Sealing Position. Sterilize at High Pressure (press Manual/Pressure Cook button) for 3 minutes + Natural Release. After sterilizing the equipment, air dry them on a clean rack.
- Prepare Yogurt Starter: Add 2 tbsp (32g) Yogurt (with active bacterial cultures) and 1 cup (250ml) ultrafiltered milk in Instant Pot inner pot. Use the whisk to mix well.
- Make Instant Pot Ultrafiltered Yogurt: Pour 7 cups (1750ml) ultrafiltered milk in the inner pot. Use the whisk to mix well. Close lid (Venting Knob position doesn’t matter).Yogurt Incubation: Press the Yogurt Button & use the Yogurt Normal Function to incubate the yogurt. Adjust incubation time to 8:30 hours – 12:30 hours depending on how tangy you like your yogurt. You can open the lid for a taste test once the yogurt is set (roughly 6.5 hours).*Pro Tips:i) Longer incubation time = tangier yogurtii) The timer will count up instead of count down when the incubating process beginsiii) Don’t disrupt the fermentation process by moving the Instant Pot or opening the lid. Wait until yogurt is set (roughly 6:30 hours) before opening the lid.
- Stop the Incubation Process: Once the yogurt has reached your desired tangy level, remove the inner pot of yogurt and place it in the fridge for a few hours to stop the incubation process. The yogurt will also thicken a little. Now (or before serving) is a good time to mix in flavorings.
- Optional - Strain Yogurt: If you prefer a thicker yogurt, use a Yogurt Strainer to strain the yogurt.*Pro Tip: the longer you strain = the thicker the yogurt becomes.1 Hour – about 1.5 cup (375ml) of whey will separate from 2L of yogurt2 Hours – about 2.5 cups (625ml) of whey will separate from 2L of yogurtOvernight – about 4 cups (902ml) of whey will separate from 2L of yogurt. You will have a little over 1L of Greek yogurt after straining overnight.
Notes
- Avoid sterilizing equipment with plastic or wooden handles to prevent damage.
- For best results, use yogurt with active bacterial cultures as a starter.
- Rate the recipe in the comments section if you try it to share your experience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2L
Amount Per Serving
Calories 122 kcal
% Daily Value*
| Calories | 122kcal | 6% |
| Carbohydrates | 9g | 3% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 26mg | 9% |
| Sodium | 92mg | 4% |
| Potassium | 310mg | 7% |
| Sugar | 9g | 18% |
| Vitamin A | 198IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 242mg | 24% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
